Salmon Salad With Vinaigrette

• 1 pound green beans, trimmed
• 1/4 cup red wine vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon minced shallots
• 1/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper, divided
• 4 (3-ounce) salmon fillets
• 4 cups mixed salad greens
• 1/4 cup vertically sliced Vidalia or other sweet onion
• 2 hard-cooked large eggs, sliced

1. Preheat grill to medium-high.
2. Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.
3. Combine vinegar, mustard, oil, shallots, 1/8 teaspoon salt, and 1/8 teaspoon pepper in small bowl, stirring well with whisk; set aside.
4. Using a mister, spray both sides of each fillet with olive oil; sprinkle with 1/8 teaspoon salt and 1/8 tea-spoon pepper. Place fish, skin side up, on grill rack; cook 8 minutes or until fish flakes easily when tested with fork, turning after 4 minutes.
5. Arrange 1 cup greens in each of 4 bowls; top with onion, egg slices, and beans. Top with salmon; drizzle with dressing.
6. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate,
7. .

green beans, red wine vinegar, mustard, extravirgin olive oil, shallots, kosher salt, black pepper, salmon, mixed salad greens, vidalia, eggs

Taken from www.myrecipes.com/recipe/salmon-salad-with-vinaigrette (may not work)